Watermelon Fennel Gazpacho

Gazpacho is pretty much the quintessential cold soup, and Watermelon Fennel Gazpacho really takes this basic summer soup to the next level.

The other quality I love about a gazpacho is that since you’re going to blend everything up, you don’t have to worry too much about chopping things uniformly or too small. Just enough to help the blender do its thing, and spend that extra time fixing yourself a nice, summer cocktail.

I first started making this soup back in the summer of 2012. It was late July, and I was craving soup almost nonstop. You know, because nothing is better on a 97 degree day than a hot bowl of soup? Well, it turned out that this was a pregnancy craving! I found out that same month that I was pregnant with Darrol Henry!

Pregnant or not, a cool, refreshing bowl of watermelon fennel gazpacho makes a nice addition to a summer meal. It’s full of seasonal goodness, and it’s a snap to make. If you have an immersion blender, you can mix and puree the soup right in your serving bowl for minimum cleanup.

Watermelon Fennel Gazpacho Recipe

Gazpacho is pretty much the quintessential cold soup, and Watermelon Fennel Gazpacho really takes this basic summer soup to the next level.

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Course
Appetizer

Cuisine
Vegan

Prep Time20minutes

Total Time20minutes

Servings6

Calories106kcal

Ingredients

1red pepperseeded and chopped

2cupswatermelonseeded and coarsely chopped

1tablespoonbalsamic vinegar

1/4cupolive oil

1smallcucumberchopped (about 1 1/2 cups)

1/4cupchopped fennel bulb

2tablespoonsfennel leaves

1/4cupchopped sweet onion

salt and black pepper, to taste

Method

Toss all of your ingredients, except for the salt and pepper, into the blender and pulse to blend, taking care not to overblend. You’re going for a chunky mix, not a juice consistency, and some larger chunks are even okay. If you have an immersion blender, this is the perfect opportunity to use it!

Season with the salt and pepper, then chill for at least 20 minutes or until you’re ready to serve. Garnish with some extra fennel, watermelon, and cucumber, if you want!

[…] Make cocktails! Watermelons were on sale last weekend, and I picked up a huge one. After making Watermelon Gazpacho and eating a ton right off of the rind, I still had lots left. That’s when my sister […]